6 eggs
½ cup honey
½ cup undiluted frozen pineapple juice concentrate
1 tbs vegetable oil
1 ½ cups plain low-fat yogurt
1 tbs molasses
½ tsp vanilla
1 ½ tsp baking powder
1 ½ tsp baking soda
¼ tsp ground cardamom
½ tsp allspice
1 ½ tsp ground cinnamon
1 ½ cups whole wheat flour
½ cup golden raisins
½ cup slivered almonds
¼ cup confectioners sugar
(a dried bean, a dried pea, a clove, a dime, something heart-shaped,
each wrapped in aluminum foil)
Spray a 10inch bundt
pan or 9x13 inch flat pan with oil and dust lightly with flour. Combine
first eight ingredients and beat together. Combine flours, baking
powder, soda and spices; fold lightly into egg-white mixture. Fold
in raisins. Pour half of the batter into the cake pan and sprinkle
half of the almonds over that batter. Stir remaining almonds into
the batter in the bowl. Spread over batter in the pan.
Poke foil-wrapped
“fortunes” into the middle of the batter all around the
cake, making sure they are far enough apart that you will be able
to cut the cake.
Bake in a 350º
F oven for 50-60 minutes. Allow to cool for 10 minutes in the pan.
Remove from pan and allow to cool on a rack.
When completely cool,
sprinkle the top with confectioners sugar.
**Sage Cottage
Cookbook - Dorry Baird Norris
